Instructions: In a Dutch oven or stock pot, heat the olive oil over medium heat. Fry the garlic until just light brown. Add the onions cook several minutes. Add the remaining ingredients and continue to cook over medium heat, stirring occasionally, until slightly thickened and the flavors are blended (approx. 1 hour 15 to 30 minutes)

Meanwhile prepare the seafood leaving tails on shrimp. Srcub the mussels removing the beard and remove lobster shell. Add swordfish, redsnapper, lobster and mussels to broth. Continue cooking, stirring occasionally, until fish flakes with a fork and mussels open (10 to 15 minutes). Stir in the shrimp. Continue cooking until shrimp turn pink. Remove bay leaves and discard any mussels that do not open. Add red pepper flakes as desired to spicen the mixture Spoon over your favorite pasta (Angel Hair) or just eat it out of a bowl as the soup dejour.

Will feed 10 very hungry fishermen as the soup dejour only. Nutritional Facts

( 1 serving )

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